Lemon Tarragon Beurre Blanc Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Shallot, minced
1/3 cup: Lemon tarragon vinegar,
1 Stick: cold butter, cut into
Pieces,
Freshly ground black pepper,
Directions:
In a small saucepan boil shallot and vinegar until liquid is reduced
to about 1 tablespoon. Reduce heat to low and whisk in butter, 1
piece at a time, adding each new piece of butter only after the
previous one has combined into the sauce. Season with salt and
pepper to taste and if not using immediately, keep warm in a metal
bowl set over a saucepan of hot water.
Yield: 1/2 cup
COOKING LIVE SHOW #CL8954
Source from luhu.jp
to about 1 tablespoon. Reduce heat to low and whisk in butter, 1
piece at a time, adding each new piece of butter only after the
previous one has combined into the sauce. Season with salt and
pepper to taste and if not using immediately, keep warm in a metal
bowl set over a saucepan of hot water.
Yield: 1/2 cup
COOKING LIVE SHOW #CL8954
Source from luhu.jp
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